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Mushroom risotto with a coriander pesto




Source of Recipe


australian women's weekly


List of Ingredients




1 litre chicken stock (or vegetable)
10g dried ****ake mushrooms
2 tablespoons olive oil
1 leek, chopped
2 cloves garlic, crushed
400g Swiss brown mushrooms, sliced
2 cups 'Aborio' rice
¼ cup grated parmesan

Pesto
1 cup coriander leaves
50g parmesan, grated
1 clove garlic, chopped
50g peanuts, toasted
1 teaspoon lemon zest
1 tablespoon lemon juice
100 mls olive oil


Recipe



In a food processor combine coriander, parmesan, garlic, pine nuts, lemon zest and juice. Pour olive oil in a steady stream with the motor running.

Bring stock to the boil with the dried mushrooms. Remove mushrooms when soft and slice. In a heavy based saucepan heat the olive oil. Add the leek and garlic and fry until soft. Add the Swiss brown mushrooms and ****akes and cook until soft. Stir rice into pan to coat.

Reduce heat to medium low. Add stock 1 cup at a time stirring until all the liquid is absorbed and rice is al dente. Stir through parmesan, season to taste and serve with a dollop of the coriander pesto.